Move over balsamic syrup…there’s another way to add a bit of sweetness to savory dishes. Try this quick and easy confitura de pimientos (pepper jam) for delicious taste and gorgeous color.
We first had confitura de pimientos at a local restaurant where it was drizzled over their tuna tostadas. We’ve had it with cheese, fish, chicken and beef. I suspect it would also be wonderful with lamb and pork. At home, my favorite use is to serve it with cheese as a snack. It’s also delicious on pan fried tofu.
You’ll find recipes that start with fresh red peppers but it takes a long time for the peppers to break down and it’s better if you stay nearby while they’re cooking. I now use a package of roasted red peppers to make the jam. A half batch makes about a cup of confitura which is perfect for two people.
[bctt tweet=”Move over balsamic syrup…red pepper jam will also add sweetness to savory dishes. #flexitarian #vegan” username=”lflexkitchen”]
If you’d like to make a larger batch, estimate the weight of the peppers you have and use the ratios in the recipe to figure out how much sugar and vinegar you’ll need. If you want to make larger batches of this jam you can keep the jam in the freezer or go all in and use jars that will seal properly after being in a water bath. I deliberately make small batches in order to avoid having to do this.
- 1 pound roasted red peppers, drained, sliced if necessary
- ½ -1 cup sugar (1 cup per pound is the "standard" but you can often get away with half that amount.)
- ½ cup water
- 2 tablespoons vinegar
- Place all the ingredients in a large saucepan and heat over medium high heat.
- Use a stick blender to puree the jam, you may need to do it a couple times.
- Let the jam come to a boil, stir frequently.
- As the water boils off you'll notice the jam will thicken up and take on a sheen. The spoon will leave a trail as you stir. It should be thick but not stiff.
- Allow to cool and transfer to a clean jar.
- Store in the refrigerator. Large batches can be frozen as well. Long term storage in the pantry requires a water bath.
There was a ceramics fair going on down the street from us where we purchased these little plates, jam bowl and spoon. We have some enameled dishes with the same blue edge. Rick loves them because his abuela had a set of the enamelware when he was a boy.
We’re eating a local cheese called Flor de Esgueva. It’s an aged sheep’s milk cheese made nearby in Peñafiel and is similar to manchego. It’s delicious on its own, but the red pepper jam brings out its best qualities. If you ever come across some in the store, give it a try.